Just Eat It: Tater Tot Hash Poutine

By Stiff
My inspiration for cooking can come from a variety of things. Sometimes I get inspired by having a dish from a restaurant that I’ve never had before and try to replicate it at home. Sometimes inspiration comes from recipes I may see on television. I mostly get inspired by the certain items I see in the grocery store or farmer’s market.

Sometimes I fail at the outcome of what I’m making and sometimes I succeed. I just like to try new things and expand my horizons when it comes to testing new ingredients or cooking methods. James, my husband is a great guinea pig. He will generally eat whatever I make and is honest about how the food tastes. Unlike James, I myself am much more critical about how my food turns out.

In a large non stick pan, heat to medium and coat bottom with canola oil. Add tater tots and fry until thawed all the way through and crispy on the outside, tossing throughout the cooking process to evenly crisp, about 10-15 minutes.

In another pan, cook sausage links all the way through and crumble into small pieces.

In a sauce pan, follow instructions on gravy packet and set aside when finished.

You can make homemade beef gravy if you prefer.

Transfer half of the tater tots out of the pan. With the remaining tots, take a potato hand masher and run through the tots, breaking them up into smaller pieces. Add a little more oil to the sides of the pan and crisp on each side. It should look like a potato pancake now. Crisps in about 3 minutes per side. Add sausage and mix together and continue to fry for another couple minutes. Transfer to a bowl and repeat with the remaining tater tots. I separate the cooking of the tots because it allows the tots, when broken down into smaller pieces to crisp more evenly and faster.

Once the second batch is finished, fry two eggs and top over tater tot hash.